Shrimp Tikka with Fresh Mango Chutney: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6

Active time:45 min
Start to finish:1 hr

June 2008

Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.

Learn the story behind this dish in our column, The Recipe.

For shrimp

1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala (Indian spice blend)*
3/4 teaspoon turmeric
1/8 teaspoon grated nutmeg
2 lb large shrimp in shell, peeled, leaving tail fan attached

For chutney

1 teaspoon ground cumin
1 (3/4-lb) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro

Equipment:

10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment:

lime wedges

Marinate shrimp:

Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.

Make chutney while shrimp marinate:

Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.

Make kebabs:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

Cooks’ notes:

Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
Marinade can be made 1 day ahead and chilled.
Chutney can be made 6 hours ahead and chilled.
* Ground garam masala is available at specialty food shops, some supermarkets, and kalustyans.com

Recipe by Melissa Roberts

Photograph by Romulo Yanes